Taco Salad Bowls

4 whole wheat flour tortillas (9 inch)
1 Tbsp. chili powder, divided
3/4 lb. (340 g) extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 Tbsp. salsa, divided
2 Tbsp. MIRACLE WHIP CALORIE-WISE Dressing
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT Tex Mex Shredded Cheese
1/4 cup chopped fresh cilantro
Make It
PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX dressing and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.